So it’s been awhile since my last post but, like everyone else, I have been so busy!
School is school. Lots of work but it’s expected. My new job is going well- I really enjoy learning about the medical side of nutrition. However, it’s been an adjustment to balance work with school. Marathon training is also going well. I ran an 8 mile loop from Lake Nokomis to Lake Harriet this morning. My feet were numb the first few miles but it was surprisingly comfortable after that. I’m having a lot of fun meeting new people and supporting the cause. It makes the miles fly by when you’re busy chatting with someone
I’m in the middle of studying for an advanced nutrition test but I thought I’d share a granola recipe. I just made this granola to have as a snack. It’s in the oven right now and I’m growing impatient. (My appetite sky-rockets on Saturdays).
I really like granola but I have a hard time buying it at the grocery store. Most granola is LOADED with fat and calories. If you’ve never looked at the nutritionals, a 1/2 cup serving (which is not much) can have 200+ calories and 9 grams of fat! Thanks to all of the added oil and sugar, it makes for one calorie dense item. I like to make my own granola because it is SO easy. It also allows me to control the amount of fat and sugar that goes into it. I don’t recommend skipping the oil because you need it for the granola to crisp up. Plus, vegetable oil has healthy fats! Also, the honey adds a subtle sweetness so you might want to add a little extra if you like your granola sweeter.
- 1 ½ cups oats
-1 ½ cup mixed nuts & seeds
-2 tablespoons vegetable oil
-2 tablespoons honey
-2 tablespoons ground flax seed
-Sometimes I also add in cinnamon, pumpkin pie spice or vanilla extract
Preheat oven to 250. Mix together honey and oil and then add in all dry ingredients and mix until well coated. Place on a baking sheet and bake for 1 hour, stirring once in the middle. If desired, add dried fruit, coconut, or chocolate chips.
My batch today had a mixture of walnuts, pistachios, dried cranberries, and a sprinkle of chocolate chips
An interesting tidbit on flax seed:
If you want to add flax seed to a recipe make sure it is milled/ground flax seed. Our bodies cannot digest the coating that surrounds a whole flax seed. While you get a healthy dose of fiber from a whole flax seed, you miss out on the nutritional benefits (omega-3 fatty acids & lignans).